Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch

Zhu, Fan

doi:10.1111/1541-4337.12070

Cited by 104 publications

(74 citation statements)

References 124 publications

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“…This is also in agreement with the studies of Claver et al. () that suggested generation of more amylose‐based structure during soaking, but leaching and solubilization of same with heat (Zhu, ). Heat might have also influenced rearrangement of the starch molecules, thereby contributing to reduction in the amylose contents.…”

Section: Resultssupporting

confidence: 92%

“…The proximate composition of the sorghum starch samples is presented in Table . The results obtained were relatively comparable with the proximate composition of sorghum starch reported by earlier authors (Udachan et al., ; Zhu, ). These contents ranged between 12% and 14.71% (moisture), 5.03%–7.4% (protein), 0.42%–0.5% (ash), 1.14%–1.84% (fiber), 1.49%–5.2% (fat), 74.11%–77.87% (carbohydrate), and 342.4%–369 kcal (energy values) (Table ).…”

Section: Resultssupporting

confidence: 91%

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Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Odunmbaku

Sobowale

Adenekan

et al. 2017

Food Science & Nutrition

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The quest for high‐quality starch that would meet the needs of manufacturers is ever increasing. This study investigated the effect of steeping duration, drying temperature, and duration on the chemical properties of sorghum starch, to possibly alter the characteristics of sorghum starch for food applications. Steeping duration, drying temperature, and drying time of starch isolation were optimized using a central composite design and nine parameters including pH, amylose content, moisture, protein, ash, crude fiber, fat, carbohydrate, and total energy determined. Results obtained showed that most of the parameters were majorly influenced by steeping and drying duration. Steeping duration significantly (p < .05) increased the moisture, protein, and ash content of the sorghum with a corresponding decrease in pH values. The obtained experimental and predicted values of the investigated parameters were similar, with statistical indices indicating the relative validity of the generated models [absolute average deviation (AAD between 0 and 0.20), bias factor (B f, 1–1.02), and accuracy factor (A f, 1–1.21)]. The varying values of the parameters obtained indicates the potential use of the sorghum starches as thickeners, starch substitutes, and for other desired roles in food processing.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Odunmbaku

Sobowale

Adenekan

et al. 2017

Food Science & Nutrition

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“…Thus, in this study, we aimed to seek the possibilities of reducing mung bean starch use by using the combinations of mung bean starch mixtures with other starches from common crops (potato, sweet potato, sorghum, and rice) and investigated the impact on pasting, gel texture, thermal, swelling, and rheological properties. These starches are readily available with (potential) large supply and/or unique properties (Zhu and Wang 2014;Zhu 2014). The results of this study may provide a basis for the formulations of a starch blend system (e.g., starch noodles) with required functionalities.…”

Section: Introductionmentioning

confidence: 90%

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Dai

Gan

et al. 2016

Food Bioprocess Technol

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Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

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“…The substitution of digestible starch with RS‐containing ingredients derived from native and/or modified starches can enhance a certain food's overall nutritional quality. In particular, the most common modification methods that have been successfully applied to various types of native starches to increase their RS content include, but are not limited to, physical treatments (most notably heat‐moisture treatment, annealing, autoclaving, and cooling cycles), and/or enzyme‐catalyzed modifications …”

Section: Introductionmentioning

confidence: 99%

Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study

Giuberti¹,

Marti

Gallo

et al. 2019

Starch Stärke

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In an effort to promote the formation of resistant starch (RS), four different modification methods are applied to isolated white sorghum (WS) starch by subjecting the latter to heat‐moisture treatment (RSa), annealing (RSb), hydrolysis through pullulanase debranching enzyme (RSc), and dual autoclaving‐cooling cycles (RSd). Functional and physicochemical properties, individual RS content, and the behavior after cooking in terms of apparent RS retention (aRSr) of samples (i.e., WS, RSa, RSb, RSc, and RSd) are compared. Differences in thermal and pasting properties, in the ratio of ordered starch to amorphous starch, along with lower solubility and swelling power values, and greater water absorption capacity are measured in the four RS ingredients when compared to native WS starch. All the four modification methods prove to be similarly effective in increasing the amount of RS with respect to native WS starch, with an average 30% increase. However, based on the aRSr values, analyses revealed that the greater heat stability after cooking was obtained for RSb (93.7%) and decreased in the order of RSb>RSc>RSa = RSd>WS. Present results shed light on the properties of modified WS starch as a potential heat‐stable source of RS for food applications.

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Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch

Cited by 104 publications

References 124 publications

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study

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